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10L
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A good source of energy, cheese rivals with meat, fish and eggs as a high quality source of protein.
Very rich in calcium as, on average, 120g of cheese provide an adult’s daily calcium requirements.
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Most Australian soft white cheeses are ready to eat from the date of purchase. However, there are some traditional variants which mature differently, ripening from the outside towards the centre as follows:
When young, the cheese has a chalky centre core and a firm texture. (approx 6-4 weeks prior to best before date)
When matured, the core disappears leaving a creamy luscious textured center and a delicate flavour. (at approximately best before date)
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Cheese is one of the most natural foods available. At its most basic, cheese contains only milk, a little salt, and a dash of culture (like that used to make yoghurt). Some cheeses may have added herbs or spices for flavour and colour.
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One ‘serving’ of cheese is about 20 grams. In real terms, this is about two slices, or just under a half-cup of grated cheese, or a wedge of soft cheese about the size of your thumb.
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Brie and Camembert are both types of soft white cheese. Originally, Brie was made in an area south-east of Paris where the cattle grazed on stony river beds. Camembert was originally made hundreds of miles to the west, near the coast in Normandy, where a different breed of cattle grazed on lush green pastures. In addition, Brie and Camembert were made in different sizes: Brie a large flat wheel, Camembert a small high cylinder. Both the raw ingredients and the differing surface areas resulted in the different tastes between the cheeses.
Modern-day Brie and Camembert varieties are produced in many places, in many ways, throughout the world. This variety means the original differences between Brie and Camembert are not so pronounced. Generally speaking, Brie is a smoother, creamier cheese with a mushroomy taste; and Camembert has a nuttier and slightly sweeter flavour.
Modern-day Brie and Camembert varieties are produced in many places, in many ways, throughout the world. This variety means the original differences between Brie and Camembert are not so pronounced. Generally speaking, Brie is a smoother, creamier cheese with a mushroomy taste; and Camembert has a nuttier and slightly sweeter flavour.
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Brie and Camembert are two of the most well-known specialty cheese types, but many people are unsure of what to look for or how to eat them. Remember: enjoying good cheese is all about your personal tastes and preferences. There are a few simple guidelines, but remember:
- Look for a soft downy white mould, which looks like velvet. Some brownish areas around the edges of the cheese are acceptable. Mould growing on the cut face of a wedge of cheese is also acceptable - it shows the cheese is maturing well.
- Eat Brie and Camembert close to their best-before dates. Many people make the mistake of serving their soft cheeses with the longest best-before date they can find. Living cheeses mature and ripen as they age. A mature cheese will have a richer taste with a soft, creamy centre. Young cheeses often have a firm centre and underdeveloped flavours. If you’ve eaten a Brie or Camembert and haven’t enjoyed it, you may have been served a young cheese. Try a mature cheese and taste the difference!
- Try everything! You will be better able to develop your palate and establish your likes and dislikes if you try many varieties and brands. Because they are often hand-made, specialty cheeses can vary widely between different brands and even different seasons. Be adventurous and try something new!
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The varying flavour profiles of both cheese and beer create exciting taste sensations. The cleansing, effervescent properties of beer, combined with its aroma, flavor, textures and bitterness can provide the perfect accompaniment to any cheese. It's simply a matter of experimentation!
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The rich blue veins that are beautifully marbled through blue cheeses are indeed mould. The 'blue' culture is a special type of Penicillium mould which is added to the milk before beginning the cheesemaking process. It is perfectly safe to eat and adds a distinctive flavour and aroma to the cheese, much enjoyed by cheese lovers.
The distinctive blue-green veins in blue cheeses feather out from distinctive straight lines inside the cheese. Because of this, many people think that the blue mould is 'injected' into the cheese. Not true! As mentioned above, the blue mould cultures are added to the milk at the very beginning of the cheesemaking process. When the cheese is a few weeks old, there are no blue veins yet visible, as the mould needs air to grow. At this point stainless steel rods are used to pierce the cheese to let air in. When the mould inside the cheese is exposed to air, it gradually grows and spreads, first moving through the spike lines created by the rods then spreading throughout the cheese. The mould turns a beautiful blue/green colour and helps mature the cheese from the inside. Older cheeses will have many more blue veins and the base cheese will be maturing into a crumbly and rich texture.
The distinctive blue-green veins in blue cheeses feather out from distinctive straight lines inside the cheese. Because of this, many people think that the blue mould is 'injected' into the cheese. Not true! As mentioned above, the blue mould cultures are added to the milk at the very beginning of the cheesemaking process. When the cheese is a few weeks old, there are no blue veins yet visible, as the mould needs air to grow. At this point stainless steel rods are used to pierce the cheese to let air in. When the mould inside the cheese is exposed to air, it gradually grows and spreads, first moving through the spike lines created by the rods then spreading throughout the cheese. The mould turns a beautiful blue/green colour and helps mature the cheese from the inside. Older cheeses will have many more blue veins and the base cheese will be maturing into a crumbly and rich texture.
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Blue cheeses come in varying strengths: some very strong and pungent, while others are milder with a less powerful aroma. The unique flavours and aromas of Blue cheeses makes them beloved to cheese connoisseurs. However those who would like to try Blue cheese for the first time may find that a Blue Brie style cheese is best. They are made with a milder Brie style cheese as a base, with fewer blue veins marbling the cheese. This gives a milder, creamier flavour with a hint of Blue. Once hooked on the distinctive taste of blue cheese, many people move up in strength towards the medium strength blue cheeses (such as Signature Deep Blue) before savouring the full power of a rich, crumbly strong blue cheese (such as Stilton, known as the King of the Blues!) Again, it is your personal preference as to the strength of blue you prefer. The best way to broaden your palate and build an informed opinion is to try everything!
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The best solution is to rewrap the cheese in its own wrapper and store in the fridge. Most Brie and Camembert wrappers are made from perforated paper, and the tiny holes let in the air and allow the cheese to breathe. If this is not an option, wrapping the cheese in baking paper will also allow it to breathe. If you want to keep soft cheeses for longer than a few days, wrap them individually in plastic cling film, leaving a gap for the cheese to breathe (as it will sweat in the plastic) and store in a plastic box in the refrigerator to prevent them from drying out and absorbing the aromas of stronger foods. This method of storage is also applicable for Blue cheeses.
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What does the best-before or use-by date mean? Should I discard cheese past its best-before date?
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The best-before date shows the recommended date by which the cheese should be consumed. Hard cheeses such as Cheddar and Parmesan can have a best-before date of many months, and if stored correctly should last a long time.
Soft cheeses like Brie, Camembert and Blue cheeses have shorter best-before dates. They mature throughout their life-span, becoming softer and creamier with a more developed flavour as they age. Thus they are best when eaten close to their best-before date. When buying a soft cheese like Brie, Camembert or Blue cheese, try to buy a cheese where the best-before date is close to the consumption date. For instance, if you wish to enjoy your cheese today, look for a best-before date of this week. This will make it much more likely that you will enjoy a ripe, soft and creamy cheese. Similarly, the cheese may still be edible on or just past its best-before date - in fact, it could be at its peak! Look at and smell your cheese to determine its condition. If it is soft, creamy and has a rich (but not unpleasant) smell, your cheese is perfectly edible and can be enjoyed. If it is overly brown or discoloured, or has a strong ammoniated smell, the cheese is past its prime and should be discarded. For more information, see our Soft Cheese Ripening Guide. (***link to page***)
Soft cheeses like Brie, Camembert and Blue cheeses have shorter best-before dates. They mature throughout their life-span, becoming softer and creamier with a more developed flavour as they age. Thus they are best when eaten close to their best-before date. When buying a soft cheese like Brie, Camembert or Blue cheese, try to buy a cheese where the best-before date is close to the consumption date. For instance, if you wish to enjoy your cheese today, look for a best-before date of this week. This will make it much more likely that you will enjoy a ripe, soft and creamy cheese. Similarly, the cheese may still be edible on or just past its best-before date - in fact, it could be at its peak! Look at and smell your cheese to determine its condition. If it is soft, creamy and has a rich (but not unpleasant) smell, your cheese is perfectly edible and can be enjoyed. If it is overly brown or discoloured, or has a strong ammoniated smell, the cheese is past its prime and should be discarded. For more information, see our Soft Cheese Ripening Guide. (***link to page***)
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Matching cheese and wines can seem daunting, especially with the wide variety of cheeses now available. Don’t be afraid to experiment and try different wines with your cheeses. Other drinks such as beer or even ciders can also blend well with certain cheeses. See our Cheese and Wine Matching page for further tips and suggested wine pairings.
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The varying flavour profiles of both cheese and beer create exciting taste sensations. The cleansing, effervescent properties of beer, combined with its aroma, flavour, textures and bitterness can provide the perfect accompaniment to any cheese. It’s simply a matter of experimentation! See our Cheese and Wine Matching page for further tips and suggested wine pairings.
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As an animal product, cheese contains cholesterol and saturated fat. People with an elevated cholesterol level are often advised to follow a low fat diet, including limiting their consumption of cheese. If you are watching your cholesterol level, and cheese is a particular pleasure for you, make sure you eat it wisely! As with all foods, cheese should be enjoyed in moderation. Consider eating a smaller portion of a high quality, full flavoured cheese, instead of quantities of bland cheese “hidden” in other foods (such as in toppings, on pizzas, or as thick slices in sandwiches). Take the time to taste and appreciate a small amount of perfection! In this way you will obtain the maximum enjoyment from a delicious and well-made cheese, and you will be able to enjoy one of life’s great pleasures without feeling deprived or affecting your health.
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Lactose is the main sugar found in milk. Those with lactose intolerance suffer unpleasant side effects from drinking milk or eating dairy products which contain lactose. When cheese is made, it is the conversion of lactose into lactic acid that leads to the natural curdling of the milk, forming curds and whey. So the majority of cheeses contain very little lactose, and can be eaten by people with lactose intolerance.
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Congratulations! Pregnant women have special dietary needs, for their own health and that of their growing baby. Cheese can be an important part of your diet during pregnancy, as it is high in calcium and protein, both important nutrients for expectant mothers. An easy and delicious way to ensure you keep your calcium levels up is to enjoy hard cheeses such as Vintage Cheddar, Swiss style or Edam cheese.
Pregnant women are advised to avoid some foods, including soft cheeses including Brie, Camembert and Blue cheeses. They can be at risk of carrying the Listeria bacteria, which can cause a form of food poisoning and is damaging to unborn babies. Due to this risk, it is recommended that pregnant women avoid all soft ripened cheeses, and instead look to meet their calcium and protein dietary needs through eating hard cheeses.
Pregnant women are advised to avoid some foods, including soft cheeses including Brie, Camembert and Blue cheeses. They can be at risk of carrying the Listeria bacteria, which can cause a form of food poisoning and is damaging to unborn babies. Due to this risk, it is recommended that pregnant women avoid all soft ripened cheeses, and instead look to meet their calcium and protein dietary needs through eating hard cheeses.
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As one of the most popular specialty cheese varieties, there are many Brie and Brie-style cheeses available in Australia. The basic Brie recipe can be modified in many ways, including changing the type of milk used.
Double and Triple Cream Brie cheeses are usually made with a creamier milk as a base - that is, it contains a greater proportion of cream to milk than is normally used. In some cases, extra cream can be added directly to the milk. This can give a creamier cheese with a more buttery taste.
Hand Washed Brie is a Brie-style cheese, which is ‘washed’ or ‘scrubbed’ with a brine-type solution as it matures. This changes the condition of the white mould and gives a distinct flavour and aroma to the cheese. As Hand Washed Brie cheeses mature, they develop a beautiful orange bloom on the white mould and their aroma is strong and earthy. Interestingly, the stronger the smell of the rind, the more mild and delicate the cheese!
Double and Triple Cream Brie cheeses are usually made with a creamier milk as a base - that is, it contains a greater proportion of cream to milk than is normally used. In some cases, extra cream can be added directly to the milk. This can give a creamier cheese with a more buttery taste.
Hand Washed Brie is a Brie-style cheese, which is ‘washed’ or ‘scrubbed’ with a brine-type solution as it matures. This changes the condition of the white mould and gives a distinct flavour and aroma to the cheese. As Hand Washed Brie cheeses mature, they develop a beautiful orange bloom on the white mould and their aroma is strong and earthy. Interestingly, the stronger the smell of the rind, the more mild and delicate the cheese!
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The strong smell of some cheeses is greatly beloved by connoisseurs, while others back away in alarm. Strong-smelling cheeses are nothing to be afraid of! In fact, some of the cheeses with the strongest aroma conceal the mildest, most delicate tastes.
The strongest smelling cheeses include Washed Rind varieties, where the outer rind of the cheese is ‘washed’ or ‘scrubbed’ with a brine-type solution as it matures. This changes the condition of the rind and gives a distinct flavour and aroma to the cheese. The initial ‘wash’ or ‘smear’ includes a bacterium called Brevibacterium linens, which promotes the maturing action and is responsible for the smell. As Washed Rind cheeses mature, they develop a beautiful orange bloom on the rind and their aroma is strong and earthy. Interestingly, the stronger the smell of the rind, the more mild and delicate the cheese! If you find the aroma or flavour of a Washed Rind cheese too overpowering, peel the rind back and try some of the soft creamy cheese within. The delicate flavours contained inside have none of the strong characters of the rind.
Blue cheeses are another type of cheese much maligned due to the ‘old socks’ smell. The characteristic aroma of Blue cheese is a much-appreciated feature amongst cheese lovers, and becomes stronger as the cheese ages. It comes from a combination of the fermentation process that occurs in all maturing cheeses, the rind which develops to protect the cheese, and the specific moulds used to produce the characteristic veins. Milder blue cheeses, such as those made in the Blue Brie style, display hardly any aroma.
Hard Grating cheeses such as Parmesan can also give forth a distinctive aroma. Again, this is part of the character of the cheese and adds to the full flavour enjoyed when eating.
The strongest smelling cheeses include Washed Rind varieties, where the outer rind of the cheese is ‘washed’ or ‘scrubbed’ with a brine-type solution as it matures. This changes the condition of the rind and gives a distinct flavour and aroma to the cheese. The initial ‘wash’ or ‘smear’ includes a bacterium called Brevibacterium linens, which promotes the maturing action and is responsible for the smell. As Washed Rind cheeses mature, they develop a beautiful orange bloom on the rind and their aroma is strong and earthy. Interestingly, the stronger the smell of the rind, the more mild and delicate the cheese! If you find the aroma or flavour of a Washed Rind cheese too overpowering, peel the rind back and try some of the soft creamy cheese within. The delicate flavours contained inside have none of the strong characters of the rind.
Blue cheeses are another type of cheese much maligned due to the ‘old socks’ smell. The characteristic aroma of Blue cheese is a much-appreciated feature amongst cheese lovers, and becomes stronger as the cheese ages. It comes from a combination of the fermentation process that occurs in all maturing cheeses, the rind which develops to protect the cheese, and the specific moulds used to produce the characteristic veins. Milder blue cheeses, such as those made in the Blue Brie style, display hardly any aroma.
Hard Grating cheeses such as Parmesan can also give forth a distinctive aroma. Again, this is part of the character of the cheese and adds to the full flavour enjoyed when eating.
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The soft white rind of these cheeses is a type of Penicillium mould. The white mould coating blooms like soft velvet on the surfaces of the cheese. This growth is encouraged to protect the surface of the cheese and to help the cheese soften and mature. The white rind has a mushroom-like aroma and flavour, and most people enjoy eating the rind with the cheese to experience the full flavour. If you find the smell of a soft cheese too overpowering, remove the mould – the stronger the smell of the rind, the more mild and delicate the cheese inside is likely to be!
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The thin white rind of soft cheeses has a pleasant taste and is perfectly safe to eat. Most cheese lovers agree that eating the rind and cheese together adds to the taste experience and brings out the full flavours of the cheese. However if the rind seems too thick, brownish or unappealing, do not feel obliged to eat it. It is perfectly acceptable to remove the rind before you eat the cheese – it comes down to personal preference. If you like it, eat it.
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The most appetizing rinds are the white coatings on soft white cheeses like Brie and Camembert. Some blue cheeses also have edible rinds (such as those made in the Blue Brie style). However some blue or hard cheeses have tough, leathery or gritty rinds which have an unpleasant taste and texture. Cheeses which have been aged over time should generally have their rinds cut off before eating. Some cheeses are matured then coated with wax (such as the traditional red waxed Edam cheese ball). This should not be eaten – when serving, leave it on the cheese to display it on the cheeseboard, and encourage your guests to cut off the rind before eating.
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Cheeses are living things, and should be treated in the same way as fruit and vegetables. Different types of cheese will keep for different amounts of time. The more moisture in a cheese, the more perishable it is – so soft cheeses like Brie, Camembert or Blue cheeses should be enjoyed within a few days once opened. Hard cheeses will last for weeks if not months in your refrigerator. Some cheeses may grow moulds, particularly Cheddar – just cut the affected part (and a further 2 centimetres) away from the cheese and enjoy the rest. However if the mould is orange or black, or is spreading throughout the cheese, discard the cheese.
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Cheese is generally not suitable for freezing, although some hard cheeses can be frozen if grated and stored in an air-tight freezer bag. Soft cheeses should not be frozen.
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Cheese is made of only a few natural ingredients: milk, salt, rennet and cultures. Salt is added to aid in the removal of whey (the liquid part of the milk), so that cheese can be formed. As well as improving the taste of cheese, salt inhibits the development of certain bacteria which would be harmful to the cheese and cause spoilage, especially on the surface. It also assists in dissolving the casein, in rind formation and in slowing down enzyme activity.
The salt content of a cheese will vary due to the amount of salt initially added, the weight and shape of the cheese, and the method of salting. Salt content is usually between 1 – 3%, but is lower for quick-ripening soft cheeses like Brie and Camembert, and higher for long-maturing hard cheeses like Parmesan. Some fresh cheeses such as Fetta can be very high in salt due to the brine in which the cheese is stored – many Fettas benefit from rinsing in water or milk to lower the salt content.
The salt content of a cheese will vary due to the amount of salt initially added, the weight and shape of the cheese, and the method of salting. Salt content is usually between 1 – 3%, but is lower for quick-ripening soft cheeses like Brie and Camembert, and higher for long-maturing hard cheeses like Parmesan. Some fresh cheeses such as Fetta can be very high in salt due to the brine in which the cheese is stored – many Fettas benefit from rinsing in water or milk to lower the salt content.
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To make cheese, milk is first separated into its liquid component (whey) and its solid component (curd) by coagulating or curdling the milk using a few drops of rennet. Rennet is an enzyme found in the stomach of milk-fed animals that helps the animal digest its mother's milk. Because rennet is an animal product, some cheeses are made using a non-animal rennet. This microbial rennet is extracted from a broth fermented by special yeasts or bacteria.
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Cheese is made of only a few natural ingredients: milk, salt, rennet and cultures. Rennet is an enzyme found in the stomach of milk-fed animals that helps the animal digest its mother's milk, and is used in cheesemaking to separate the milk into curds and whey. Rennet is an animal product, which makes it unsuitable for some vegetarians. However, some cheeses are made using a non-animal microbial rennet, which is extracted from a broth fermented by special yeasts or bacteria. A cheese made using microbial, or ‘non-animal’ rennet, will usually show this on the label, and/or may state ‘suitable for vegetarians’.
Cheeses made with microbial rennet do not taste substantially different from cheese made using animal rennet. However many master cheesemakers prefer animal rennet, for quality and taste purposes.
Other options for vegetarians are ‘cheeses’ made from non-milk origins, such as soy ‘cheese’. However these often taste very different to actual cheeses and are considered cheese substitutes rather than a legitimate type of cheese.
Cheeses made with microbial rennet do not taste substantially different from cheese made using animal rennet. However many master cheesemakers prefer animal rennet, for quality and taste purposes.
Other options for vegetarians are ‘cheeses’ made from non-milk origins, such as soy ‘cheese’. However these often taste very different to actual cheeses and are considered cheese substitutes rather than a legitimate type of cheese.
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Soy ‘cheese’ is not made from milk, but from soy products.
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The age of the cheese determines its strength and flavour. Like good wine, cheese becomes fuller, rounder and more complex in flavour with age. Cheddars all begin with a similar base cheese, but mild cheddars are generally ready within several months, while tasty cheddars are matured for longer. Vintage cheddars can be matured for over 2 years, giving rich, crumbly and complex flavours.
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Many cheeses are lower in fat than is generally assumed. Soft cheeses are often perceived as highly indulgent given their rich and creamy flavours. Brie and Camembert, however, are higher in moisture than hard cheeses, meaning they have a lower fat content. The higher moisture content a cheese has, the lower its fat levels. Very soft cheeses such as ricotta or cottage cheese are extremely low in fat.
There are also specific "low fat cheeses" on the market. Cheese is generally made from whole milk, but can be made using skimmed or semi-skimmed milk to give a lower fat content. The milkfat gives cheese its full rich flavour and texture, so using low fat milk causes a loss of flavour and differences in texture.
There are also specific "low fat cheeses" on the market. Cheese is generally made from whole milk, but can be made using skimmed or semi-skimmed milk to give a lower fat content. The milkfat gives cheese its full rich flavour and texture, so using low fat milk causes a loss of flavour and differences in texture.
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There are as many different ‘children’s’ cheeses as there are children! Cheese contains many nutrients essential for daily health, such as calcium and protein. Eating cheese is one way you can be sure your children get the nutritional requirements they need every day. Most children enjoy cheese and any cheese, in moderation, will contribute to your child’s dietary requirements.
Generally speaking, children prefer a mild soft cheese such as Edam or Gouda. However don’t be scared to let your child try a stronger cheese! Many children love the sharp taste of a vintage Cheddar, or the creaminess of a Brie or Camembert. Letting your child experience different tastes is a great way to develop their palate and widen their range of likes and dislikes. The Australian Gold range has a wide variety of different cheeses sure to tempt even the fussiest little eater!
Generally speaking, children prefer a mild soft cheese such as Edam or Gouda. However don’t be scared to let your child try a stronger cheese! Many children love the sharp taste of a vintage Cheddar, or the creaminess of a Brie or Camembert. Letting your child experience different tastes is a great way to develop their palate and widen their range of likes and dislikes. The Australian Gold range has a wide variety of different cheeses sure to tempt even the fussiest little eater!
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Cheese sometimes develops a white surface, particularly blocks of hard cheese such as Cheddar. This is generally due to the reaction of the cheese to the light, especially the fluorescent lights found in most supermarkets. Cheese which has whitened is generally safe to eat, but may have lost flavour. It is recommended that the white area be cut away and discarded.
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Cheese is a concentrated form of milk - it takes about 10 litres of milk to make one kilogram of cheese. The liquid part of the milk is removed, resulting in cheese which is densely packed with nutritional goodness. 30g of a cheese such as Cheddar has the same food value as 200ml of milk.
In this way, cheese is much higher in fat than the milk from which it is produced. However, many cheeses are lower in fat than is generally assumed. As a general rule, the softer the cheese, the more moisture it contains and therefore the lower the calories and fat levels. Many cheeses have quite high moisture contents, particularly the soft white or blue cheeses such as Brie or Camembert. Very soft cheeses such as ricotta or cottage cheese are extremely low in fat.
In this way, cheese is much higher in fat than the milk from which it is produced. However, many cheeses are lower in fat than is generally assumed. As a general rule, the softer the cheese, the more moisture it contains and therefore the lower the calories and fat levels. Many cheeses have quite high moisture contents, particularly the soft white or blue cheeses such as Brie or Camembert. Very soft cheeses such as ricotta or cottage cheese are extremely low in fat.